Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Glucose and Triglycerides Content of Duck Blood as The Effect of Kombucha Fermentation

Inhibition of the body’s synthesis of cholesterol in the liver and muscle tissue will determine the content of glucose and triglycerides in the blood. Previous research showed that Kombucha fermentation to 100ml or about 25% of drinking water can increase high-density lipoprotein (HDL), lowering low density lipoprotein (LDL) and also total cholesterol of duck blood. Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Kombucha is tea polyphenols which includes epicatechin glucoronate acid and niacin that have been reported to possess various biological activities. The objective of this study was to test the influence of Kombucha fermentation of glucose and triglycerides content of duck blood. This research was conducted using experimental methods arranged in Completely Randomized Design (CRD). Rations and drinking water provided ad libitum. Kombucha fermentation as treatment was fed orally for 30 days (8 a.m.). There were five treatments (control = RO (normal), R1=40ml, R2-60ml, R3=8Oml and R4=100ml doses of Kombucha fermentation)each treatment was replicated four times. The results showed that blood triglycerides were significantly decreased by all treatments compared to control. The lowest blood triglycerides were found in R4 or by increasing doses of Kombucha fermentation about 100 ml is about 107.47 mg/dl. However, there were no significant difference of blood glucose value among treatments. It can be concluded that Kombucha fermentation could reduce the synthesis of lipid in general including cholesterol, lipoprotein, and triglycerides.